Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 204

 3 level tablespns (¼ cup) raw nut butter or meal

 1 cup each tomato, onion and corn

 2 cloves garlic

 1 tablespn. butter

 1–1½ tablespn. flour

 1 qt. milk

 salt

 ½ teaspn. celery salt

Cook nut butter, onion and garlic in salted water; when tender add tomato and corn; heat. Rub butter and flour together, pour hot milk over gradually, stirring. Boil up well, combine with vegetables, add salt and celery salt, and if necessary, water to thin.